This gluten free Whipped Cream Frosting is fun to make and so easy that the children can practically do it by themselves. I like to spread it over my Banana Cream Pie Cupcakes, though it goes equally well with Chocolate Cupcakes.

I was just going to say the same thing Sally said. Refrigerate a can of coconut milk overnight. I use one of those puncture type can openers to open the bottom and drain out the liquid, then tip over and open the can with a can opener, scoop out the white thick coconut that is left. I can whip one can with my hand mixer. Add some sweetener. I don’t use any kind of starch. Works really well and would be really good on banana cupcakes I think!

I have never seen coconut “cream” in a can? It is called coconut “milk”. And by putting it in the fridge overnight, I guess what you are doing is separating the cream from the milk. The cream is what you use to whip up.

RH – one can can comfortably cover one 8 inch cake pan worth of cake.

Sorry Messy Chef but I have not found any alternatives to coconut if you can’t do dairy. I know you can buy cream replacement like to use in recipes (like ice cream), but I don’t know if you can make actual whip cream out of it?

There is a fabulous non-dairy “creme” in my neck of the woods called “Mimicreme” that is non dairy, non soy, and gluten free. It’s available in sweetened or unsweetened, and it is basically made using almonds and cashews. Made in Albany, NY, by Green Rabbit LLC. They have a website with a contact phone number, I don’t know how far away it’s distributed but it’s a fantastic product so ask your health food store to get it!!

I know this sounds weird, but I did this for my niece’s birthday cake because I had limited resources and she is highly allergic to dairy. I took quinoa flakes and ground them up into a fine powder. Then I put a can of coconut milk on the stove and mixed in the quinoa flakes and agave and slowly cooked it until it turned to the consistency of frosting/cream. It was actually really delicious.

Jill, you can whip the coconut cream that you skim off the top of a refrigerated can of coconut milk. Takes two cans for my mixer to be able to do it right. Add a touch of some starch (cornstarch is what I usually use) and a bit of agave or other sweetener. Sometimes I use alcohol, too.

The Angelica Kitchen cookbook has a dairy-free recipe using Agar that makes a carob frosting where I have substituted cocoa powder for carob and almond milk for soymilk. There’s a version online at wellsphere that uses agave.

You just whip the first 3 ingredients together until soft peaks form and then gradually beat in the powdered sugar until stiff peaks form. Refrigerate for at least 1 hour until stiff, then fluff, and serve!

There is coconut creme in a can that is used for making Pina Coladas. I take it that coconut MILK in a can is different? Is refrigerated coconut milk the same (it comes in a carton and is probably not as concentrated)? Thanks for the suggestions on Mimic Creme. I have tried Soyatoo and liked it, but again it contains soy.

There is a product, which name is not coming to mind right now, but I saw it in the freezer section at our grocery store in Michigan called Kroger. It is in the natural foods section of the store near the organic ice cream and coconut milk ice cream. I think the name has “Tru” in it but I Googled based on this poor memory and couldn’t find it. It is made from palm oil and would probably be most similar to Cool Whip. I thought the name might be “Tru North” or something like that. You could email me direct if you are desperate and I can check on it next time I go. RachelErnst.com@gmail.com

Trader Joes has a decent instant pudding mix without too much yucky stuff in it. Add less milk of choice to make it thicker.

Thai Kitchen coconut milk is the thickest. Don’t shake it. Let it sit on shelf at room temp for a few weeks (more/less?) to separate. THEN refrigerate it. The cold is hardening the fat to thicken it. THEN open it and use only the thickened part and pour out the watery stuff to use in some other application. Depending on your brand, the stuff can be already quite thick (Thai Kitchen) or need thickening (Native Forest) with a starch or better yet good old cocoa powder. Stevia or erythritol or raw honey to sweeten. You will have to keep it cold in order to keep the thickness.

OR, DON’T refrigerate it at all before you start thickening it. That way you’ll know that it won’t melt at room temp. Just keep adding (cocoa powder), but give it time to absorb and thicken.

For dairy free, soy free cream–try MimicCreme. It is an almond & cashew cream unsweetened. It is an all purpose cream that is gluten free, vegan, cholesterol-free, non-gmo & Kosher. I purchased this at Whole Foods. I was looking for a substitute for milk.

about how many cupcakes can I frost with the measures in Vegan Chocolate Frosting recipe?
Thanks!
Vegan Chocolate Frosting
1 cup chocolate chunks
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt
1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
2. Stir in agave, vanilla and salt
3. Place frosting in freezer for 15 minutes to chill and thicken
4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
5. Frost over cake, chocolate or vanilla cupcakes or between cookies

Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer.
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